Preheat oven to 350°F . Place butter in a saucepan over low heat and cook until melted and a light golden color. Set aside. Place the almond meal, confectioner’s sugar, flour, and baking powder in a bowl and whisk to combine. Stir the egg whites into the dry mix until combined. Pour in the butter and stir until completely combined. Stir in the almond extract (optional). Grease a dozen 1/2 cup capacity muffin tins or tins of any type. Spoon 2 tablespoons of batter into each tin and plop the a few berries on top or any yummy surprise….how about chocolate! Bake 15-20 minutes or until the tops are golden and spring back when you touch them. Makes a dozen (or more).